Esta receta es fundamental y nos ayudará mucho en la elaboración de los helados caseros, evitando esa «odiosa» cristalización que se produce en la congelación y que nos suele arruinar este tipo de postres. El azúcar invertido sustituirá entre un 40 a un 70% el porcentaje de azúcar que hay que añadir a la receta correspondiente.
Ingredientes:
150 ml de agua
350 g de azúcar
1 sobre de ácido tartárico y málico (sobre blanco).
1 sobre menos un poquito de bicarbonato sódico (sobre morado).
*Estos sobres son de un producto llamado gasificante para repostería / soda – litines, lo podeis encontrar en supermercados.
Elaboración:
Mezclaremos el ácido tartárico y málico (sobre blanco) con el azúcar.
Añadiremos el agua, mezclaremos y pondremos a hervir.
Una vez que comience a hervir retiraremos del fuego. Enfriaremos hasta aproximadamente los 50º (como lo normal es no tener un termómetro de cocina, hasta que este templado-caliente).
Añadiremos el bicarbonato sódico (sobre morado) mezclándolo para que de esta forma el azúcar invertido tenga un ph equilibrado.
La mezcla se volverá blanquecina y un tanto espumosa, a medida que vaya enfriando perderá este color y la espuma.
Una vez frío tendrá un color transparente y con un cierto toque beige.
Si quieres ver el proceso en video, te dejamos el link: azúcar invertido.
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